Food Gardening Network
Chickpea Pancake

Fennel and Kale Pancakes

If you’re tired of sweet and syrupy pancakes for breakfast, this recipe for Fennel and Kale Pancakes might be the savory twist you’ve been looking for!




  1. Whisk together chickpea flour, 1 tablespoon oil, pinch of salt, and 1/2 cup warm water in a medium bowl. Let sit for up to 1 hour, so flour mixture hydrates.
  2. Heat 2 tablespoons oil and 2 garlic cloves over medium heat in a nonstick skillet for about 3 minutes, until garlic cloves are lightly browned.
  3. Add chickpeas and increase to medium-high heat, cooking 6 to 8 minutes until chickpeas are lightly browned.
  4. Add curry powder and toss to coat chickpeas. Season with salt.
  5. Add kale pieces to pan and cook for 2 minutes, until kale wilts.
  6. Transfer skillet contents to a medium-sized bowl, add fennel, and toss to combine.
  7. Grate remaining garlic into a small bowl, whisk in tahini, lemon juice, 2 tablespoons oil, and 2 tablespoons water until thick and smooth. Season with salt.
  8. In skillet, heat 1 1/2 teaspoons oil over medium-high, and add half of the flour batter to the center of the skillet until it spreads out to a thin 7-inch pancake. Cook about 2 to 3 minutes, undisturbed, until browned and crisp on the bottom.
  9. Flip the pancake and cook on the other side for about 1 minute. Transfer pancake to a plate and repeat with remaining 1 1/2 teaspoon oil and batter for a second pancake.
  10. Top each pancake with chickpea salad, and drizzle with tahini sauce.
  11. Serve warm.